Agra's Mughlai cuisine tradition is accidentally perfect for vegans once you navigate around paneer-heavy tourist menus. Dal tadka, chana masala, and seasonal sabzi curries are staples at every dhaba from Sadar Bazaar to Kinari Bazaar — Prepared the same way for centuries.

Skip naan (made with yogurt) but roti and chapati are your friends — Completely plant-based and perfect for scooping dal. At places like Pinch of Salt in Taj Ganj, their dal makhani (₹180) is rich and satisfying without any dairy substitutes needed. Fresh fruit lassi can be made with water instead of yogurt if you ask.

Kinari Bazaar vendors sell amazing seasonal produce for cheap — Perfect for supplementing restaurant meals. The morning vegetable market near Jama Masjid has everything from fresh okra to seasonal gourds. Most dhaba owners understand 'no paneer, no dahi' and can guide you to naturally vegan options that showcase traditional Agra flavors without modification.